Re: The Cooking Thread

Had to post this recipe inspired by "Silver Linings Playbook" (referred to as crabby snacks throughout), because I feel like it's the perfect white trash food for a Super Bowl party....

"These are called crab bites probably because the muffins are cut up into bite size pieces. I think you could substitute other cheese for the Old English cheese spread, I do not know if they make it anymore.

In a medium bowl, mash the garlic cheese or cheese spread with butter, mayonnaise, onion powder, garlic powder, if using, and parsley. Stir in the crabmeat. Spread evenly over the split muffins. Bake for 10 minutes, or until hot and bubbly. Cut into quarters and serve warm, garnished with green onions and diced tomatoes, if desired.
Makes 48 crab bites."

Re: The Cooking Thread

Originally Posted by bmack86

Yes Henry, but what of it?

A book with tons of easy creole recipes. It’s written in the form that you’re a woman, much like the early harvard business reviews assumed that you were only a man. Lean cuts of meat, two percent milk, canola oil, or measuring spoons are never mentioned.

Re: The Cooking Thread

Made some pulled pork in the slow cooker today. Blade roast for 5 hours on high (would have done low, but didn't have time) with a bottle of Sierra Nevada stout. Pulled it, added some sweet baby ray's hony bbq sauce, lemon juice, and home made hot sauce.
Threw it back in on low for about an hour, and it was heaven.

Re: The Cooking Thread

Originally Posted by bmack86

Oooo. Tell us more! That sounds great.

Pancetta fat because we had it. Stick of butter. Slow cooker filled with chopped onions. Our 6-quart cooker took maybe six or seven big onions. Slow cooker on high. They were relatively fresh (wet, juicy) so once it got hot I kept the lid off. Occasionally stirred the mass but mostly left it alone. It started out wet but the liquid cooked away. Overnight put it on low, partially covered. After about 20 hours it had cooked down to about a pint of delicious onions. Filled an ice cube tray and then another little tub. Spread some on breakfast sandwiches.

Today we sliced a few cloves of garlic and cooked that in some butter. Added ~170 grams of caramelized onions (with fat), cooked until it got soft again. Couple tablespoons of flour. Slowly added three cups of chicken broth (would have used beef but the chicken was open and no complaints) and half a cup of red wine. Thyme, bay leaves, salt, a bit of paprika.

Toasted some good, thickly sliced bread with grated cheese (we had some smoked Gouda so we used that but Gruyère is traditional). Placed bread in wide bowl. Added soup. Grated more cheese over soup.

Prep (today) and eating and clean-up took less than an hour.

And on the caramelized onion front we still have 14 cubes to use for pizza toppings, in pasta sauce, on burgers, more soup, etc.

Re: The Cooking Thread

Also we had a fan blowing out the window (hey neighbors!). We happened to use Vidalia onions so it wasn't as aggressive on the odor front but from what I've heard this works better or at least just as well with cheaper yellow onions.

Re: The Cooking Thread

I curse everytime I have to use my fucking piece of shit Whirlpool electric range. But I'm feeling too cheap to buy a proper gas range, that is, until my bonus comes.

Congrats Tom.

oven. I am keeping my existing cooktop. This house doesn't have gas so I am condemned to an electric everything. My cooktop is Jennair and i'm not replacing it at this point. The oven is also Jennair and I just lost my patience with it. the hinges on the door keep needing to be replaced, the door never closes right and so maintaining a constant temp is a pain in the ass.

As for pans I have a hodgepodge collection of various stuff i've gotten over the years. some calphalon, some all clad, and my three most recent purchases are Scanpan. I greatly prefer the Scanpan over anything else i've ever cooked with.

Re: The Cooking Thread

Everyone at work today who said "so Tom how was your weekend?" I'd answer "I bought a new oven!" and people thought that was a strange thing to be excited about. (The one other foodie in the office is on vacation). But I'm like seriously pumped. This is as much fun as a new car!

Re: The Cooking Thread

Re: The Cooking Thread

Originally Posted by TomAz

oven. I am keeping my existing cooktop. This house doesn't have gas so I am condemned to an electric everything. My cooktop is Jennair and i'm not replacing it at this point. The oven is also Jennair and I just lost my patience with it. the hinges on the door keep needing to be replaced, the door never closes right and so maintaining a constant temp is a pain in the ass.

Ahh, automatically presumed it was an oven/range. Funny, I don't completely hate my oven despite it being builder grade garbage.

Re: The Cooking Thread

You really don't have to get crazy with fish tacos. Fresh fish, tortillas, cilantro, cabbage, tomatoes, and onions will get you 90% of the way there. Add avocado and chipotle mayo / hot sauce for especial. Prep the fish with any breading or seafood seasoning off the shelf. Grill or pan fry. Easy peasy. Granted, fresh ingredients aren't always cheap.

Re: The Cooking Thread

Make yourself a nice slaw and some rice and whole beans and you're good to go! I think I might do this for dinner as a matter of fact! sounds great!

Originally Posted by RotationSlimWang

Hey Betty, how about I take you out some time, we have a nice dinner, some drinks, make fun of some darkies, then I beat the shit out of you on the Sunset Strip and we fuck behind the Whisky. Sound like a plan?

Re: The Cooking Thread

So my risotto went over pretty well. I had a great time working next to some amazingly talented young chefs from all over the U.S. The night was almost a disaster because I found out when I arrived that they only had one pan for me to work with. After making a call, a good friend brought his large paella pan for me to use. The crowd liked the food but LOVED the wine. I ended up selling almost half of the rose' I had produced (only 20 cases made). Anyway, here's the risotto recipe.

In a sauce pan, heat veg stock over med-high heat (warm broth is the key to a creamy risotto). In a skillet (cast iron if available), melt butter with olive oil over med-high heat. Once melted, sweat shallots and garlic. Add rice and stir to coat. Add wine and stir until absorbed. Add crushed tomatoes and stir. At this point start adding the broth a few ladles at a time and continue stirring until absorbed. Repeat this step until rice is fully cooked (about 25-30 minutes). I like my risotto to be a little runny but not soupy. Once you are happy with the texture, fold in the Tomatoes, mozzarella and basil. Drizzle with balsamic reduction.

enjoy.

Last edited by disgustipated; 01-23-2013 at 05:18 AM.

Originally Posted by Young blood

Stop being a pussy should be the answer to all of life's problems. It has worked for me so far.